<i>Lactobacillus plantarum</i> protective cultures to improve safety and quality of wheyless Domiati‐like cheese-Reference-Cited by-同舟云学术

Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese

Published:2022-02-17 Issue:4 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Khalil Noha¹,Kheadr Ehab¹,El‐Ziney Mohamed¹,Dabour Nassra¹^ORCID

Affiliation:

1. Functional Foods and Nutraceuticals Laboratory (FFNL), Department of Dairy Science and Technology, Faculty of Agriculture University of Alexandria Alexandria Egypt

Funder

Science and Technology Development Fund

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16416

Reference72 articles.

1. Potential anti‐hypercholesterolemic activity and acidogenic ability of probiotic lactic acid bacteria isolated from camel milk;Abdel‐Haleem H.;Journal of Applied Science Research,2018

2. Impact of probiotic and synbiotic supplementation on the physiochemical, texture, and sensory characteristics of wheyless Domiati‐like cheese;Abd‐Rabou H. S.;MOJ Food Process Technology,2016

3. Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

4. Incidence of enterotoxigenic Staphylococcus aureus in milk and Egyptian artisanal dairy products

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Emerging Trends and Advancements in the Biopreservation of Fruits;Journal of Horticultural Research;2023-06-01

2. Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”;Biology;2023-01-05

3. Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation;Fermentation;2022-12-14

4. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes;Trends in Food Science & Technology;2022-11

5. Microorganisms present in artisanal fermented food from South America;Frontiers in Microbiology;2022-09-08